2 (16 oz.) bags frozen vegetables
1 (10 oz.) creamy chicken-mushroom soup
2/3 c. half and half or evaporated milk
2 c. shredded cheddar cheese
White pepper
Dry mustard
1 (2.8 oz.) can French Fried onion rings

Mixed carrots, broccoli, and cauliflower.

Preheat oven to 375 degrees. Rinse vegetables under hot top water; drain well. Place in greased 9 x 13 pan.

In saucepan over medium heat, stir together soup and cream; heat until bubbly and smooth. Stir in cheese; cook and stir over low heat until melted. Season sauce to taste with pepper and mustard.

Pour sauce over vegetables in pan. At this point dish can be covered and refrigerated up to 24 hours.

To serve, bake at 375 degrees 30-35 minutes or until vegetables are tender. Sprinkle onion rings on top. Bake 10 minutes longer. Makes 12 servings.